Fried Egg Quesadilla

Overview

A savory, cheesy Mexican-inspired dish featuring crispy corn tortillas filled with melted cheese, savory proteins, and fresh vegetables, topped with a perfectly fried egg. This recipe incorporates user-shared techniques for optimal texture and flavor.

Ingredients (Serves 2)

Base Ingredients

• 4 small corn tortillas (4-inch diameter, blue or yellow preferred)

• 2 oz (56g) shredded Pepperjack cheese (or Mexican-blend)

• 1/2 oz (14g) diced Serrano ham/prosciutto (or 1/2 cup refried beans, substitute for meat)

• 1 Tbsp (15g) minced red onion

• 2 tsp (10g) green Chile salsa (adjust heat)

• 2 Tbsp (30g) fresh cilantro, chopped

• 2 large eggs (for frying)

• Optional: 1/2 Tbsp unsalted butter (for browning tortillas) or 1 Tbsp olive oil (dry skillet method)

Optional Additions

• 1 cup fresh spinach, chopped (adds greens)

• 1/2 cup mushrooms, sliced (for umami depth)

• 1 cup thinly sliced cabbage (for side salad)

Instructions

Step 1: Prep Fillings

1. Shred cheese, dice ham, and mince onion.

2. Chop cilantro, prepare green Chile salsa, and beat eggs with a pinch of salt/pepper.

Step 2: Assemble Quesadillas

1. Place a tortilla on a flat surface. Spread 1/2 the cheese over half the tortilla (leaving a 1/2-inch border).

2. Add protein (ham/refried beans), onion, salsa, and cilantro on top of the cheese.

3. Fold the tortilla in half, pressing edges gently to seal (forming a half-moon shape). Repeat for the second tortilla.

Step 3: Cook in Skillet

Method A: Dry Skillet (No Butter)

• Heat a dry cast-iron skillet over medium heat. Place folded tortillas in the pan.

• Cook 2–3 minutes until golden brown on the bottom. Use a spatula to flip (half-moon shape prevents filling spillage).

• Cook another 2–3 minutes until the second side is crispy and cheese is fully melted.

Method B: Butter-Browned (Optional)

• Melt 1/2 Tbsp butter in the skillet over medium heat. Proceed with folding and cooking as above; add butter if needed to prevent sticking.

Step 4: Fry the Egg Topping

1. Use the same skillet (now with melted cheese fat). If dry, add 1 Tbsp olive oil.

2. Pour beaten eggs into the pan. Cook sunny-side up (1–2 minutes per side) or over easy (flip once for runny yolk).

Step 5: Serve

• Transfer cooked quesadillas to plates. Top each with a fried egg.

• Pair with a side of thinly sliced cabbage salad (tossed with lime juice, salt, and pepper).

Pro Tips (From User Feedback)

• Flipping Without Spillage: Folding each half and frying side-by-side keeps fillings contained.

• Cheese Fat = Natural Oil: Melted cheese releases enough fat to prevent sticking; dry cast-iron enhances browning.

• Customization: Swap meat for refried beans, add spinach/mushrooms, or use mild salsa for less heat.

• Egg Doneness: Over easy adds creaminess; sunny-side up preserves a runny yolk for richer flavor.

“Everything is better with a fried egg on top” – adapted from user feedback. Enjoy this hearty, customizable dish for breakfast or brunch!